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A pinecone shaped fruit that has a pale green bumpy outer skin with a creamy sweet pudding inner pulp.

A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color.

A type of chives, which is similar to regular chives, but has a stronger flavor. There are four main varieties of nira grass: green nira grass which is dark green in color and has a distinct pungent taste; yellow nira grass which is pale yellow in color and has a mild onion flavor; gau choy fa which has rounded stems that have a small flower bud at the tip; gau choy sum which resembles gau choy fa in visual appearance but has its own distinct flavor.

Red leaf or green leaf lettuce varieties that loosely extend out from the stalk forming a leafed stem instead of a headed plant having leaves that remain close and tightly grouped around the head.

One of the most popular varieties of pears, the Bartlett pear originated in England. The light green skin eventually turns a yellowish color when ripe.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A plant that looks very similar to the common dandelion, but it is not actually a dandelion. The jagged green leaves of the Italian dandelion can be used as a salad green or cooked as a vegetable.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it.

A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

A variety of melon that was developed in Israel, this fruit has a smooth outer skin that changes from a green to gold-colored when it matures with yellowish-orange strips running the length of its oval shape.

A melon that is grown as a summer melon, muskmelons are often referred to as cantaloupes. This melon has an outer skin that ranges in color from green to orange and an inner flesh that is light orange to pale green.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

Not to be confused with watercress, this salad green is a member of the mustard family and is also known as English cress, garden cress, land cress and winter cress.

Along with butterhead lettuce, crisphead is one of the two main types of head lettuce. Crisphead lettuce varieties feature tightly packed pale green leaves that grow in large, round heads that provide crisp, juicy salad greens.